Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MTMR203B Mapping and Delivery Guide
Select, weigh and package meat for sale

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MTMR203B - Select, weigh and package meat for sale
Description This unit covers the skills and knowledge required to select, weigh and package meat for sale.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is applicable to boning rooms and meat retailing establishments.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select requested products
  • Meat product requested is recognised.
  • Meat product is selected according to workplace and customer requirements.
       
Element: Weigh selected products
  • Products are weighed according to regulatory, workplace and customer requirements.
  • Products are costed accurately.
  • Sale price is confirmed with customer.
  • Meat orders are prepared according to customer's recorded requirements.
  • Special, standing or repeat orders are prepared according to customer specifications.
       
Element: Wrap and pack sales items
  • Items are neatly and safely wrapped or packed according to hygiene, workplace and customer requirements.
  • Wrapping equipment is used according to workplace requirements.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

verified work log or diary

workplace project

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

identify meat products

identify the most appropriate packaging for products

prepare meat order to customer requirements

identify sub-standard products and take required action

weigh items correctly following regulatory requirements

over wrap meat items according to weather conditions and customer requirements

use wrapping materials appropriately

price items accurately according to displayed price

use, read and interpret scales, calculators, cash registers

explain regulatory requirements related to weighing products

work with team members

apply relevant Occupational Health and Safety (OH&S) and regulatory requirements

record mathematical information accurately

report equipment faults, either verbally or in writing according to workplace requirements

seek advice from colleagues when working with new products or equipment

use relevant communication skills

Required knowledge

Knowledge of:

regulatory requirements related to weighing products

effect of poor wrapping techniques on meat quality

relevant OH&S and regulatory requirements

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Workplace requirements may include:

enterprise-specific procedures and ethical standards

Standard Operating Procedures (SOPs)

work instructions.

Customer requirements may include:

individually wrapped products

packaging for freezer storage

secure bags

trays and over wrap plastic film.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing and food safety

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Equipment used in wrapping and over wrapping may include:

brown paper bags

butcher paper

plastic bags

plastic wrap

polystyrene trays

wrapping machinery.

Explanations may:

be completed with the assistance of others

be directly related to own work and work area problem-solving

be in everyday workplace language and include mathematical language and commonly used technical terms

be presented in writing using standard formats or proformas, diagrams, symbols and charts

be presented orally

include information from several sources.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Mathematical skills may include:

use of calculators and computer software packages

accurate recording of temperature, time, volume, weight and quantity in standard formats or proformas

interpreting and drawing conclusions from routine charts, bar graphs and pie charts

operations involving percentages, comparisons and variations

reading and interpreting analogue and digital measures including clocks, scales, pressure gauges, thermometers, cash registers

routine estimations and calculations using a range of specified formulas and procedures.

Communication skills may include:

listening and understanding

reading and interpreting workplace documentation

speaking clearly and directly

working with diverse individuals and groups.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Meat product requested is recognised. 
Meat product is selected according to workplace and customer requirements. 
Products are weighed according to regulatory, workplace and customer requirements. 
Products are costed accurately. 
Sale price is confirmed with customer. 
Meat orders are prepared according to customer's recorded requirements. 
Special, standing or repeat orders are prepared according to customer specifications. 
Items are neatly and safely wrapped or packed according to hygiene, workplace and customer requirements. 
Wrapping equipment is used according to workplace requirements. 

Forms

Assessment Cover Sheet

MTMR203B - Select, weigh and package meat for sale
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MTMR203B - Select, weigh and package meat for sale

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: